Beef enchilada pie

6 servings

Ingredients

Quantity Ingredient
1 litre Extra-lean ground beef; (ground sirloin)
⅛ teaspoon Garlic powder;
½ medium Onion; chopped
¼ teaspoon Chili powder;
1½ cup Cooked kidney beans -=OR=-
1½ cup Pinto beans;* drained
1 can (4-oz) green chilies; diced
½ cup Cream of mushroom soup; condensed low-fat
1 cup (14-1/2 oz) tomatoes; stewed Mexican-style
6 Corn tortillas;
Nonstick cooking spray;
6 ounces Sharp Cheddar cheese;grated reduced fat

Directions

Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix ½ cup of soup (DO NOT ADD WATER) with stewed tomatoes.

Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Top with half the tomato mixture, half the meat/bean mixture, and half the cheese. Repeat with a layer of tortillas, meat, sauce and cheese. Cover loosely with foil and bake in 350 F.

for 45 minutes.

Source: The San Diego Union-Tribune, Food Section, 11/2/95 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 11-04-95

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